locust bean gum

Outstanding Texturizing Properties

  • Texture enhancer
  • Clean label solutions
  • Large array of applications

With the new acquisition of UNIPEKTIN Ingredients AG, Nexira consolidates its leadership in the fast-growing market segments of plant-based alternatives, dairy alternatives, and meat substitutes. Swiss-based UNIPEKTIN Ingredients AG produces natural ingredients for the food industry. The company is an expert and world leader in the production of locust bean gum (LBG), used for its thickening, stabilizing properties.


Locust bean (carob) trees (Ceratonia siliqua L.) grow wild in the Mediterranean region. The trees have ecological benefits; they aid soil and water conservation efforts.

Their fruits, the locust bean pods, are collected and threshed on the spot. The threshing process separates the carob seeds from the pods. UNIPEKTIN Ingredients AG obtains the seeds directly from the countries of origin and converts them to locust bean gum using a gentle process: removal of the hull, separation of the germ from the endosperm, milling, sifting, and standardization. Locust bean gum is composed of galactomannan polysaccharides.

In ancient Egyptian times, locust bean gum (sometimes known as “the Egyptian fig”) was actually a key body mummification ingredient.1 Today, LBG is widely used by the food industry for its outstanding texturizing properties.

Used alone, its thickening properties make it a highly effective viscosity adjuster. In combination with other hydrocolloids, it also becomes an emulsion stabilizer.

For example, LBG allows the creation of jellified versions of fruit purees and enhances the texture of a multitude of applications such as ice cream, in which it can prevent crystallization. It is commonly used as a spreadability and creaminess enhancer in cheese products. LBG also brings smooth and creamy texture to dairy products and plant-based alternatives and help mouthfeel improvement to beverages.   

Our Unipektin factory in Eschenz – Switzerland – produces a range of high quality Locust Bean Gum (LBG), with a purely physical process.

Premium line of LBG

With its creamy and typical mouthfeel, VIDOGUM L is the traditional hydrocolloid used in dairy products. VIDOGUM L is suitable for products that pass through a heating process.
VIDOGUM L comes in a range of various viscosities, with L 150 having high viscosity, L 175 and L 190 medium viscosity and L 200 lower viscosity, whereby the synergistic behavior with other hydrocolloids (gel strength increase) is not affected by the viscosity.
🍃 Organic grade available
NEW natural and efficient texturizer launched at the latest FI Europe!
naltive LBG 190 FV is an extra high grade locust bean gum offering white color without speck. naltive LBG 190 FV offers the highest viscosity at lower temperature. Thus, naltive LBG 190 FV is suitable for traditional dairy applications like cream cheese or ice creams and plant-based products.

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This communication is not intended to the final consumer. It provides scientific information for professionals only. Communications to the final consumer have to be checked according to local regulations in force, since the conditions of use are beyond our control. This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.